Wasabi

Wasabi
Wasabia japonica 4.JPG
Scientific classification edit
Kingdom:Plantae
Clade:Angiosperms
Clade:Eudicots
Clade:Rosids
Order:Brassicales
Family:Brassicaceae
Genus:
Species:
E. japonicum
Binomial name
Eutrema japonicum
Synonyms
  • Wasabia japonica
  • Alliaria wasabi
  • Cochlearia wasabi
  • Eutrema koreanum
  • Eutrema okinosimense
  • Eutrema wasabi
  • Lunaria japonica
  • Wasabia pungens
  • Wasabia wasabi

Wasabi (Japanese ワサビ, わさび or 山葵; Eutrema japonicum or Wasabia japonica)[1] or Japanese horseradish[2] is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue.

The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.[3]The oldest record of wasabi as a food dates to the 8th century CE.[4] The popularity of wasabi in English-speaking countries has tracked that of sushi, growing steadily starting in about 1980.[5]

Due to issues that limit the Japanese wasabi plant's mass cultivation and thus increase its price and decrease availability outside Japan, the western horseradish plant is generally used in place of the Japanese horseradish. This version is commonly referred to as "western wasabi" in Japan.

Uses

Wasabi is generally sold either as a rhizome[6] or stem, which must be very finely grated before use, as dried powder, or as a ready-to-use paste in tubes similar to toothpaste tubes.[7]

The part used for wasabi paste is variously characterized as a rhizome,[8][9] a stem,[10][11] or the "rhizome plus the base part of the stem".[12]

In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem; once the paste is prepared, it loses flavor in 15 minutes if left uncovered.[13] In sushi preparation, chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor.

Fresh wasabi leaves can be eaten raw, having the spicy flavor of wasabi stems, but a common side effect is diarrhea.

Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack. In Japan, it's called "wasabi-mame" (lit. wasabi bean).

Other Languages
Afrikaans: Wasabi
العربية: وسابي
azərbaycanca: Vasabi
Bân-lâm-gú: Wasabi
български: Уасаби
català: Rave japonès
dansk: Wasabi
Deutsch: Wasabi
Esperanto: Vasabio
euskara: Wasabi
فارسی: واسابی
français: Wasabi
한국어: 고추냉이
हिन्दी: वसाबी
Bahasa Indonesia: Wasabi
עברית: ואסאבי
Jawa: Wasabi
magyar: Vaszabi
Bahasa Melayu: Wasabi
Nederlands: Eutrema japonicum
日本語: ワサビ
norsk nynorsk: Wasabi
português: Wasabi
română: Wasabi
русский: Васаби
Scots: Wasabi
Simple English: Wasabi
svenska: Wasabi
Tagalog: Wasabi
Türkçe: Vasabi
українська: Васабі
vèneto: Wasabi
Tiếng Việt: Wasabi
Winaray: Wasabi
ייִדיש: וואסאבי
粵語: 山葵
中文: 山葵